Mexican Quinoa & Kale Bowl

PREP: 20 Minutes
COOK: 15 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

510 kcal Energy
41g Carbohydrate
33.3g Protein
6.5g (of which Sugar)
20.9g Fat
15.3g Fibre
3.8g (of which Saturated Fat)
1.3g Salt


175g quinoa

250g pack kale

1 tbsp oil

300g chicken breast, thinly sliced

1 tsp mild chilli powder

400g can kidney beans

200g pack fresh tomato salsa

227g can chopped tomatoes

2 ripe avocados

1 tbsp chilli sauce

1 lime


1. Cook the quinoa in stock for 15 minutes, drain off any excess liquid. Meanwhile, cook the kale in boiling water for 5 minutes, drain and stir into the quinoa and season. Place in the base of a heatproof serving bowl.

2. Meanwhile, heat the oil and fry the chicken and chilli powder for 5-6 minutes, add the kidney beans, salsa and tomatoes and cook for 1 minute or until the chicken is cooked throughout. Spoon on top of the quinoa.

3. Mash the avocado with the chilli sauce and juice of half the lime, season and spoon over the chicken. Serve with the remaining half lime cut into wedges.


Cooking Tips

Try using couscous or bulgar wheat instead of quinoa and use minced beef instead of chicken. For extra chilli heat, use hot chilli powder.

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